Thick Caramel Filling for Cakes & Cupcakes

THICK CARAMEL FILLING
YIELD: 3 Cups

INGREDIENTS
1/2 Cup (113g) unsalted butter
1 Cup (200g) packed light brown sugar
2/3 Cup (160ml) sweetened condensed milk
1/3 Cup (80ml) light corn syrup or golden syrup
5 Tbsp (75ml) heavy whipping cream
1 tsp salt
1 tsp pure vanilla extract

INSTRUCTIONS
1. In a large saucepan over medium heat, add the butter, brown sugar, sweetened condensed milk, corn syrup, heavy whipping cream, and salt. Stir with a rubber spatula constantly until the mixture is fully combined and begins to bubble, about 5 minutes.
2. Continue stirring until the caramel begins to thicken, 6-7 minutes. If you have a candy thermometer, you’ll want to cook this until it reaches 225F/107C. That is the temperature that will thicken the caramel while keeping it nice and soft at room temperature.
3. Remove the caramel from the heat and mix in the vanilla extract. Pour into a separate container and let the caramel cool completely to room temperature before using it to fill the cake. It will thicken significantly as it cools.

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[loveyisaac]

Can I substitute heavy cream for milk?

[marjoriegonzalez]

Hola. Saludos cordiales desde Venezuela... Sabes, donde vivo no hay azúcar de ese color ni golden syrup... Podría hacer la salsa haciendo caramelo con el azúcar blanca y luego añado los otros ingredientes?

[kayvillarosa]

Yum! I have to make this for my ice cream! How long can it be stored? It's in the 90's with high humidity making it in the hundreds. Too hot to bake now

[loveyisaac]

My tastes more like the condensed milk and faint caramel flavor. Is that how its' suppose to taste?

[marjoriegonzalez]

No se cómo sustituir el golden syrup? Por miel?

[LornaArends-enex]

Please don't stop posting videos on how to decorate cakes please I am a beginner and I want to learn through you and I want to bake wedding cakes as well for a business please and sell them so I need Jesus Christ and you to show me please don't stop ❤❤❤